Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato peel byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB a...

Full description

Bibliographic Details
Main Authors: Mohammad Namir, Ali Iskander, Amal Alyamani, Eman T. Abou Sayed-Ahmed, Ahmed M. Saad, Kamal Elsahy, Khaled A. El-Tarabily, Carlos Adam Conte-Junior
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Molecules
Subjects:
byproducts
enriched pasta
potato peel
physical properties
sensory traits
Online Access:https://www.mdpi.com/1420-3049/27/9/2868

Internet

https://www.mdpi.com/1420-3049/27/9/2868

Similar Items